Fish Cakes

Fish cakes

Fish cakes make a refreshing change from the usual pan-seared methods that I typically default to when it comes to fish recipes. It’s also a good way to make less fish go further because the fish is mixed with some kind of padding starch – potato in this case. 500g / 1lb fish used in these fish patties will comfortably feed 4 adults, if not 5, compared to a standard serving size for a piece of fish is 180g / 6oz per person. Plus, let’s just state the obvious: Anything crumbed and pan fried until crunchy and golden is always a winner, right? Especially when the underneath that crunchy exterior is buttery, slightly chunky mashed potato and juicy chunks of fish!

Ingredients in Fish Cakes

Here’s what you need:.

1. The Fish

Butter, salt and pepper – For pan frying. Nothing more needed because we’re mixing flavours right into the fish cakes, see below!

Best fish for these fish cakes

Any firm white fish fillets suitable for pan frying will work here. Even salmon will work great! Here’s are suggestions for common fish in my primary readership countries that is ideal for these fish cakes:

Australia: Trevalla/Blue eye cod, Hapuka, Barramundi, Jewfish/Mulloway, Flathead, Ling, Ocean Perch, Salmon, Snapper (large 1.2kg/2.5lb+), Ocean trout (not river trout).US: Tilapia, Cod, Alaskan pollock, Catfish.UK: Cod, Pollack, Hake, Sea Bass, Haddock, Salmon.

Canned tuna and salmon will also work here. Keep them in nice big chunks. Also, there’s no need to cook them.

Fish to avoid

Fish that dries out easily – this includes king fish, tuna, sword fish, mahi mahi.Oily fish that also tends to have quite a “fish” flavour, as sardines, mackerel and river trout.Fish that’s too small or delicate for this recipe. This includes: Bream, Whiting, John Dory, Orange roughy (deep sea perch), Flounder, Sole, Turbot, Halibut, Monkfish / Stargazer (well, it works, but it’s a premium fish so I wouldn’t waste it on fish cakes! This Monkfish recipe is more worthy!)

2. Ingredients for the Fish Cakes

Potato – This is used to bind and fill out the fish cakes. Any starchy or all-rounder potatoes will work fine here. It’s better to avoid waxy potatoes if you can but to be honest, even waxy potatoes will work ok.Garlic, chilli, green onion, parsley and thyme – These are the flavourings for the fish cakes. This might sound modest on the flavour scale, but when you sauté it in the leftover butter after pan-searing the fish, all that bubbly goodness gets mashed with the potato and very good things happen indeed!Egg, flour and panko breadcrumbs – This is for that golden crunchy coating you’ve been eyeing on the fish cakes!

How to make (really good!) Fish Cakes

You’ll find recipes online that are simpler with fewer steps. But I promise the (small!) extra effort is worth it – and I explain why!

1. Fish cake mixture

2. Forming fish cakes, crumbing and cooking

Sauce for Fish Cakes

You’ll find these fish cakes are moist and flavourful enough that you’ll be happy to devour them straight off the tray, no dipping sauce required. Repeat with remaining fish cakes. Now we’re ready to cook them! Making the edges golden – If you’re pedantic like me, stand the fish cakes on edge and make the sides golden too, rolling the cakes slowly in the oil to give it colour all the way around. This is purely for visual purposes because the oil splashing as the flat sides cook and subsequent baking step do make the edges crunchy. But without specifically pan-frying the sides, they won’t go golden. At this stage, the fish patties won’t be that warm inside, so we’re going to finish them off in the oven. This method of cooking is also handy because you can serve a whole batch of piping hot fish cakes at once. However, as regular readers know, I’m a sauce gal. 🤷🏻‍♀️ Tartare sauce is classic and my sauce of choice, though any seafood sauce will be terrific such as Marie Rose, Seafood Sauce and our Family Seafood Dipping Sauce. Find all these sauces here. But if you’re scrambling, even just plain mayonnaise will work a treat (Kewpie is my favourite, followed by whole egg brands like Hellmans), else sour cream or yogurt. Even ketchup / Aussie tomato sauce is great. Don’t ever let anyone tell you what you should or should not dip your fish cakes into!! – Nagi x